Prepare the Coconut Cilantro Paste: Combine grated coconut, green chilies, onion, ginger, turmeric, and cilantro in a blender with a little water. Blend until smooth and set aside.

Roast and Grind the Masala: Heat a skillet over medium heat. Add aniseed, cinnamon, cloves, cardamom, and poppy seeds. Dry-roast until fragrant, being careful not to burn. Grind into a fine powder and set aside.

Cook the Vegetables: Place green beans, carrot, and potatoes in a saucepan. Add water to cover. Bring to a boil, then reduce heat and simmer until vegetables are tender. Add tomatoes and salt. Simmer for 2 minutes.

Combine and Simmer: Add the coconut/cilantro paste and masala powder to the vegetables. Stir well to combine.

Saute Curry Leaves: Heat oil (or ghee) in a small skillet. Saute curry leaves for 1-2 minutes, then add them to the korma.

Garnish and Serve: Garnish with fresh cilantro leaves and serve hot.